Whole Food, Plant-Based Recipe Roasted Beets with Pomegranate and Pistachio

Ingredients

• 4 lbs beets (red, golden, or Chioggia), peeled, trimmed, and cut into wedges
  

• 1 orange, juiced to make ½ cup, plus 2 tsp zest
  
• ½ tsp cumin seeds
  
• ½ tsp fennel seeds
  
• ½ tsp sesame seeds
  
• ½ cup pomegranate seeds
  
• 2 T fresh mint, chopped
  
• ¼ cup pistachios, toasted and chopped

For dressing

• ¼ cup orange juice
  

• 2 T balsamic vinegar

Instructions

1. Preheat the oven to 425°F.
2. In a baking pan, lay cut beets in a single layer, pour ¼ cup of orange juice over the beets, and cover with foil to roast in the oven for 45 minutes (possibly an hour) until fork tender.
3. In the meantime, roast cumin, fennel, and sesame seeds over medium heat for a few minutes. When seeds are lightly toasted, remove from pan and set aside. Optional: grind toasted seeds with a mortar and pestle.
4. Toast pistachio nuts in the same skillet. Remove and chop into rough pieces.
5. Make a balsamic glaze: combine the other 1⁄4 cup of orange juice plus the balsamic vinegar in a pan. Cook over medium-low heat, and reduce for about 10 minutes. This will leave you with 3-4 T of glaze.
6. In a large bowl, place beets, all the seeds, 1 tsp zest, and half the pomegranate seeds. Toss with glaze.
7. Place the beets on a platter and garnish with remaining pomegranate seeds, 1 tsp zest, pistachio, and chopped mint.

Chef's Notes